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Blanco
Reposado

2 oz. Pasote Añejo

.5 oz. Giffard Lichi-Li

.75 oz. Lemon Juice

.5 oz. Simple Syrup

2 Dashes Yuzu Bitters

Chill your coupe glass down with ice water.Build in shaker tin with Pasote añejo, Giffard Lichi-Li , lemon juice, simple syrup, and bitters. Add ice, cap with other side of tin and shake vigorously for 8-10 seconds. Dump your ice water from your coupe, then double strain with a Hawthorne strainer through a fine strainer into your chilled glass. Garnish with a lemon wheel and serve.

2 oz. Pasote Blanco

4 Fresh Pineapple Chunks

.75 oz. Lime Juice

.5 oz. Agave Syrup

4 Mint Sprigs (1 for Garnish)

Build in shaker tin with Pasote blanco, pineapplechunks, mint, lime juice and agave syrup, use a wooden spoon or muddler to smash everything together. Add ice, cap with other side of tin and shake vigorously for 8-10 seconds, double strain with a Hawthorne strainerthrough a fine strainer over ice cubes in collins glass.Garnish with fresh mint and pineapple.

1.5 oz. Pasote Blanco

.75 oz. Bittermen’s Pineapple Tepache Liqueur

.5 oz. Royal Rose 3 Chile Simple Syrup

.75 oz. Lime Juice

3 Dashes Cocktail Punk Smoked Orange Bitters

Build in shaker tin with Pasote blanco, tepache liqueur, lime juice, simple syrup, and bitters. Add ice, cap with other side of tin and shake vigorously for 8-10 seconds, double strain with a Hawthorne strainer through a fine strainer over 1 large ice cube in a double old-fashioned glass. Garnish with a pineapple wedge.

2 oz. Pasote Reposado

.25 oz. Dry Curacao

1 oz. Blood Orange Juice

.5 oz. Lime Juice

Ginger Beer Fill

Build in shaker tin with Pasote reposado, dry curacao, blood orange and lime juice. Add ice, cap with other side of tin and shake vigorously for 6-8 seconds, strain witha Hawthorne strainer into your collins glass over ice. Fill with ginger beer and garnish with a lime wheel.